Macaroni Soup or Sopas in Tagalog, is a Filipino kind of soup made with macaroni, vegetables, chicken or any meat and milk for a creamy taste. It’s usually eaten in the morning for breakfast or snack and a typical dish for the cold season. It’s a delicious comfort dish.
Originally, cooking Sopas or Macaroni soup used elbow macaroni and since i don’t have it, I used Penne Pasta. The secret for this hearty dish is the Broth, I used chicken bone in meat for a full bodied and rich taste.
Ingredients
- Elbow or Penne pasta, 1 cup
- Chicken
- Celery, chopped
- Onion, diced
- Garlic, minced
- Carrots, julienne
- Cabbage, ½ cup shredded
- Mushrooms, sliced
- Chicken broth or water, 6-8 cups
- Fresh milk or evaporated milk, 1 ½ cup
- Pandan leaf, (optional)
- Salt and pepper
Procedure
- Make a Broth by boiling the chicken with bay leaves, peppercorns, onion and garlic. Simmer and set aside.
- Saute the garlic, celery and onion until fragrant.
- Add the chicken pieces and stir until lightly brown.
- Add the chicken broth and pandan leaf, if using. Let it boil and simmer.
- Add the pasta and cook for 10-12 minutes.
- Add in fresh milk or evaporated milk. Let it boil and simmer.
- Add the carrots, cabbage and mushrooms and cook until the vegetables are tender.
- Season with salt and ground pepper.
- Serve hot with boiled egg, if you prefer.
Enjoy this simple but very tasty, creamy soup anytime. It’s an easy and complete meal with fiber, protein and carbohydrates.
You can use your cooked left-over meat or add more vegetables for additional flavor.
Let me know what you think for this recipe.